JIMMY GRIFFIN'S PERFECT RASPBERRY AND RAISIN IRISH SCONE
In the Sept. 2007 issue of the Atlantic, there's an article entitled "The Secret of the Irish Scone." There's a wonderful discussion about what makes a scone great, and how most scones sold in America are really rock cakes (and most Americans don't have a clue what a real scone should be like). The article also gives a recipe for a classic scone from Jimmy Griffin, a fourth-generation baker from Galway. Griffin's secret is to avoid the whole challenge of mixing cold butter/shortening into flour by using liquid fat -- olive oil, if you can believe it! But it makes for a much lighter, more traditional scone, and makes up for the fact that (1) most of us don't have the knack for mixing butter into flour properly, and (2) you can't buy the right flour in America (it's just not sold here). This recipe is worth a try.
Provided by KLHquilts
Categories Scones
Time 1h18m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500. (Yes, 500 F.) Place rack in the middle of the oven.
- Spray a cookie sheet with cooking spray, or cut a piece of parchment paper to fit it.
- Whisk the two eggs (for the glaze) together in a small bowl and set aside.
- Combine flour with baking powder and salt. Sift five times. (Yes, that may sound excessive, but it doesn't take long and it makes for a lighter scone.) Set aside.
- Whisk together the buttermilk, olive oil, sugar, and egg.
- Moving very quickly (have all your ingredients ready to go), mix liquid ingredients into flour. This will immediately start to activate the baking powder, so don't loiter! Make a well in the middle of the sifted flour, pour in the milk/oil mixture, and sprinkle the raisins on top. Blend together with a wooden spoon, as lightly as you can.
- Turn dough out onto a large sheet of waxed paper and cover with another sheet of waxed paper. Pat it into a rough rectangle about one inch high.
- Remove the top sheet of waxed paper, scatter the frozen raspberries over half the rectangle, and fold the other half of the rectangle over the raspberries.
- Cover again with waxed paper and pat the rectangle until it is an even 1.5" high.
- Remove the top sheet of waxed paper and cut the dough into rounds with a 3" round cookie cutter.
- Transfer biscuits on to the cookie sheet with a spatula dipped in flour, spacing them about 2" apart.
- Glaze the tops with the beaten egg mixture. Refrigerate scones for 15 minutes, then glaze the scones again.
- Turn the oven temperature down to 425°F Bake for 18 minutes. Don't bake any longer, even if you're tempted to!
- Cool on baking sheet for 10 minutes, then remove to a cooling rack to finish cooling.
- Scones will stay moist for about two days. They freeze well. They're best served warm, with good butter and jam.
IRISH RASPBERRY MARTINI
Make and share this Irish Raspberry Martini recipe from Food.com.
Provided by Outta Here
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Shake all ingredients in a shaker filled with ice.
- Strain into a chilled martini glass.
- Garnish with a raspberry and mint sprig.
Nutrition Facts : Calories 158.9, Fat 0.1, Sodium 2.6, Carbohydrate 13.5, Fiber 0.1, Sugar 13.2, Protein 0.1
IRISH RASPBERRY
With St Patricks Day coming I thought this would be a nice new drink to try for your yearly celebration!
Provided by Michelle S.
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Put the ice in a fluted champagne glass.
- Add the Irish Cream and Chambord.
- Top with whipped cream and berries.
Nutrition Facts : Sodium 2.4
IRISH RASPBERRY MARTINI
Steps:
- 1. Shake all ingredients in a shaker filled with ice.
- 2. Strain into a chilled martini glass.
- 3. Garnish with a raspberry and mint sprig.
RASPBERRY WALNUT IRISH SODA BREAD
This bread makes your kitchen smell amazing and is delicious spread with a bit of butter. In fact, even though it makes a very large loaf, you may want to make two, especially if you are hoping that there will be some left over the next day for toast.
Provided by Serena Ball
Categories side-dish
Time 2h5m
Yield about 18 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast in the oven for 5 minutes, then let cool slightly. (Leave the oven on.) When cool enough to handle, roughly chop the nuts; set aside. Dust a baking stone or baking sheet with cornmeal and set aside.
- In a large bowl, mix together the flours, baking powder, baking soda, salt, sugar and caraway seeds using a fork. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse sand. Add the raspberries and chopped walnuts; toss gently.
- In a small bowl, whisk together the buttermilk and egg; add to the flour mixture and stir gently with a wooden spoon just until mixed. (Do not overmix.)
- For a higher, sturdier-structured bread, turn the dough onto a floured surface and knead lightly about 5 times, adding additional flour if the dough is too sticky. (This step is optional.)
- Mound the dough onto the cornmeal-dusted baking stone and bake until the loaf is slightly golden and sounds hollow when tapped, 55 to 60 minutes. Cool completely before slicing.
Nutrition Facts : Calories 177 calorie, Fat 6 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Carbohydrate 28 grams, Fiber 3 grams, Protein 5 grams
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